List of sausages

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Chorizo sausage

This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic, some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Charcuterie is the branch of cooking made prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]

Sausages[edit]

A British-style breakfast with black pudding (far left)
Sai ua is a grilled pork sausage from Northern Thailand and Northeastern Burma.
Winter salami is a type of Hungarian salami[2] based on a centuries-old producing tradition.

By country[edit]

Argentina[edit]

Armenia[edit]

Australia[edit]

Austria[edit]

Smoked Extrawurst

Belgium[edit]

Brazil[edit]

Bulgaria[edit]

Canada[edit]

Chile[edit]

China[edit]

Colombia[edit]

Croatia[edit]

Cuba[edit]

Denmark[edit]

Estonia[edit]

Finland[edit]

France[edit]

Various boudin

Georgia[edit]

Germany[edit]

A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany

Greece[edit]

Hungary[edit]

India[edit]

Ireland[edit]

Italy[edit]

Kaminwurz from South Tyrol
A variety of soppressata
Italian salumi[edit]
Aging salumi

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salumi are listed below. See the salumi article and Category:Salumi for additional varieties.

Kazakhstan[edit]

Korea[edit]

Laos[edit]

Lebanon[edit]

Lithuania[edit]

Mexico[edit]

Morocco[edit]

Netherlands[edit]

Braadworst in an enamel pan

Philippines[edit]

Poland[edit]

Polish kielbasa, grilled
  • kielbasa
  • kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork
  • kiełbasa wędzona, Polish smoked sausage
  • krakowska, a thick, straight sausage hot-smoked with pepper and garlic
  • wiejska ([ˈvʲejska]) - a large U-shaped pork and veal sausage with marjoram and garlic
  • weselna, "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
  • kaszanka or kiszka - traditional blood sausage or black pudding
  • myśliwska - smoked, dried pork sausage.
  • kiełbasa biała - a white sausage sold uncooked
  • prasky

Portugal[edit]

Puerto Rico[edit]

Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

Romania[edit]

Pleşcoi sausages served with bread and mustard

Russia[edit]

  • Doktorskaya kolbasa (lit. doctor's sausage) – predominant type of mortadella-type sausage closely resembling American-style, lard-less bologna; it was invented in USSR as a healthy food for people with stomach problems, and ended up dominating the Russian market for cooked sausages with high water content (so-called "boiled sausages" in Russia). According to the original Soviet state standard, it had to be made with pork, beef, eggs, milk, cardamom or nutmeg, salt and sugar.
  • Krestyanskaya kolbasa (peasant sausage)

Serbia[edit]

South Africa[edit]

Spain[edit]

Botifarra cooking on a grill

Sweden[edit]

Switzerland[edit]

A St. Galler bratwurst, schüblig and cervelat, cooked and served hot.

Taiwan[edit]

Thailand[edit]

Tunisia[edit]

Turkey[edit]

Ukraine[edit]

United Kingdom[edit]

English[edit]
Scottish[edit]
Welsh[edit]

United States[edit]

Packaged pepperoni slices

Vietnam[edit]

See also[edit]

Saucisses.svg

References[edit]

  1. ^ Ruhlman, 18.; The Culinary Institute of America, 3.
  2. ^ Herz salami 1888
  3. ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate. 
  4. ^ Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017. 
  5. ^ Toldrá, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017. 
  6. ^ Steves, R. (2017). Rick Steves Berlin. Rick Steves. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017. 
  7. ^ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017. 
  8. ^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Ethnic American Food Today. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017. 
  9. ^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017. 
  10. ^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015. 
  11. ^ Südtirol - Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
  12. ^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Metzgerei Mair. Retrieved 18 September 2015. 
  13. ^ Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1. Retrieved 22 October 2017. 
  14. ^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017. 
  15. ^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017. 
  16. ^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017. 
  17. ^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017. 
  18. ^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017. 
  19. ^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014. 
  20. ^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017. 
  21. ^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017. 
  22. ^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017. 
  23. ^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017. 
  24. ^ Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved 23 October 2017. 
  25. ^ http://news.bbc.co.uk/1/hi/wales/6159630.stm,
  26. ^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010. 
  27. ^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". Retrieved 26 July 2017. 

External links[edit]

  • Media related to Sausages at Wikimedia Commons
  • Media related to Salumi at Wikimedia Commons
  • Media related to Sausage making at Wikimedia Commons